Ingredients

Directions

Preheat oven to 200 degrees F. Line large cookie sheet with parchment paper.

In medium bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. At high speed, gradually beat in instant coffee and sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted.

Assemble mushrooms: With sharp knife, cut 1/4 inch off pointed end of each stem to create a flat surface. Spread a generous coating of melted chocolate over flat side of several mushroom caps. Attach cut surface of stems to chocolate in center of mushroom cap. Repeat until all mushrooms are assembled. Let chocolate set, about 1 hour. Store mushrooms in tightly covered container at room temperature up to 4 weeks.